1.Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
2.Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
3.Meanwhile, cook the noodles according to package directions. Divide between 3 soup bowls and set aside. Taste the soup and season with salt to taste. Divide the soup among your 3 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.